Crispy Chicken Bacon Wrap (Printable)

Golden chicken meets crispy bacon, fresh veggies, and creamy sauce in a warm toasted tortilla.

# What You Need:

→ Chicken and Seasonings

01 - 1 pound boneless, skinless chicken breasts (about 4 medium breasts)
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - 1 tablespoon olive oil

→ Bacon and Tortillas

07 - 8 strips bacon
08 - 4 large flour tortillas (10-inch)

→ Sauce and Dairy

09 - 1 cup shredded cheddar cheese
10 - 1/2 cup mayonnaise
11 - 2 tablespoons sour cream
12 - 1 teaspoon lemon juice
13 - 1/2 teaspoon Dijon mustard

→ Fresh Vegetables

14 - 1 cup shredded iceberg lettuce
15 - 1 medium tomato, diced
16 - 1/2 avocado, sliced

# How to Make It:

01 - Pat chicken breasts dry with paper towels. In a small bowl, combine kosher salt, black pepper, garlic powder, and smoked paprika. Rub spice mixture evenly over both sides of chicken breasts.
02 - Place bacon strips in a cold skillet and set heat to medium. Cook bacon until just starting to brown but still pliable, approximately 4 minutes per side. Transfer bacon to a paper towel-lined plate to drain. Reserve bacon fat in the skillet.
03 - Add olive oil to bacon fat in the skillet and heat over medium-high. When oil shimmers, add chicken breasts. Sear first side until golden brown, about 4 minutes, then flip and cook opposite side 4 minutes more. Reduce heat to medium, cover, and cook until internal temperature reaches 165°F, approximately 6-8 additional minutes. Transfer chicken to a cutting board and rest 5 minutes.
04 - In a small bowl, whisk together mayonnaise, sour cream, lemon juice, and Dijon mustard until smooth. Season to taste with salt and pepper.
05 - Heat a clean, dry skillet over medium heat. Warm each tortilla 15-20 seconds per side until pliable. Stack and wrap in a clean kitchen towel to keep warm.
06 - Lay one tortilla flat. Spread approximately 2 tablespoons sauce down the center. Slice one chicken breast into thin strips and place over sauce. Top with two bacon strips (broken in half if needed), 1/4 cup shredded cheese, a handful of shredded lettuce, diced tomato, and avocado slices.
07 - Fold tortilla sides over filling and roll tightly from bottom to top. Return wrap to skillet seam side down over medium heat. Press lightly with spatula and cook until golden and crisp, approximately 2 minutes per side.
08 - Remove wrap from skillet and rest 1 minute. Slice diagonally in half and serve with extra sauce on the side.

# Expert Tips:

01 -
  • Everything gets cooked in one skillet, so cleanup is faster than deciding what to watch on Netflix.
  • The creamy tangy sauce pulls together bacon, chicken, and avocado in a way that tastes intentional, not accidental.
  • You can make the filling ahead and assemble wraps in under five minutes when hunger strikes hard.
  • It satisfies that craving for something crispy, creamy, and substantial without needing a fork or a napkin pile.
02 -
  • If you skip warming the tortillas, they will crack when you roll them, and the filling will spill out onto your cutting board.
  • Let the chicken rest for five minutes after cooking or all the juices run out when you slice it, leaving it dry and disappointing.
  • Don't overfill the wrap or it becomes impossible to roll and even harder to crisp without everything sliding out the ends.
03 -
  • Use a cast iron skillet to crisp the wrap because it holds heat evenly and gives you that perfect golden crust without burning.
  • If your tortilla keeps unrolling, secure it with a toothpick before you put it in the skillet, then remove the toothpick before serving.
  • Slice the wrap with a sharp serrated knife in one smooth motion so you don't squish the filling out the sides.
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